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Warm Hearts-Hummus Pizza

Yields: 4 pizza’s – Serves:


4 lg. Ezekiel 4:9 Sprouted Grain Tortilla’s
I recipe Happy-Hummus
1 can artichoke hearts, quartered (drained)
1 handful baby spinach leaves, shredded
1/2 cup, small diced tomatoes
4 Tbsp. red onion, small diced
1 X 7 oz. block of organic feta cheese (crumbled)
cast iron pan or griddle (for heating and crisping tortillas)
clean spray oil
1 lg. cookie/baking sheet

1 can organic garbanzo beans (bpa free canned, drained and rinsed)
¼ cup tahini
1/4 cup purified water or organic veggie broth
handful cilantro leaves
2 garlic cloves
1/2 tsp. cumin
2 Tbsp. lemon juice
1 Tbsp. tamari

Directions :
Preheat oven to 425. Prepare ingredients as suggested above.

Make hummus by pulsing hummus ingredients in a food processor until smooth. Add more water to hummus If need be. Should be smooth and on the thick side.

MAKING THE PIZZA: Preheat griddle, cast iron or heavy bottomed pan: medium, to med.-high heat. Spray griddle, heat and crisp the tortillas on both sides.
Transfer tortillas to the sheet pans. Divide hummus amongst each tortilla, and spread evenly around. Divide the remaining ingredients among the tortillas and place in the oven for 10 minutes.
Remove from oven, slice and eat!

This is a very popular Lunch-Box Recipe I’ve been making for years. Can prepare like a quesadilla, by using all ingredients: stuffed in 6 Tortillas. Mixing the feta in the hummus before assembly. Folding and grilling. Chow baby!

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Baked Sweet Potato Wedge’s with Fiesta Fry Sauce

Serving Size: 6-8

6 med. to lg. Sweet Potatoes (halved lengthwise, then cut into thirds)
3 Tbsp. clean oil: w’ a high smoke point: (combo of: melted coconut and avocado).
¼ tsp. Himalayan Sea Salt
½ tsp. Madrás curry powder
Cookie sheet pan and spray oil
One recipe, Fiesta Fry Sauce (for dipping)

Pre-heat standard oven to 425 degrees. Prepare Ingredients as suggested above.
In a large mixing bowl, toss your potatoes in the oil, salt and madras powder. Spray (minimally) your sheet pan with clean oil.
In a single layer, place your potatoes on the pan. Lie on their sides, and bake for 10 minutes. Remove from oven, flip potatoes skin side down and bake.
another ten-15 minutes or until caramelized and tender.

Fiesta Fry Sauce
Serving Size: 6 / Yield: 1-1/2 cups

3/4 cup local salsa
2 Tbsp. sweet pickle relish
2 Tbsp. lime juice
1 tsp. smoked paprika
1 tsp. cumin powder
1/2 tsp. garlic powder
½ cup mayonnaise, or veganaise.

Pulse only: all ingredients in a small food processor, or magic bullet. Sauce should remain on the chucky side!
Chili and use as fry sauce.

NOTE: I often add a little cider or champagne vinegar to this recipe and use as a taco salad dressing,

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Her Green Majesty Salad

The Whole Scoop:
I can’t say exactly what it is I love “the most” about this salad. But I can tell you why you’re going to love it too. This salad was created to be Majestic. The Queen of all salads: with no limit to its uses.

It’s a nutrient dense, flavor packed, crunchy, satiating, delicious meal on its own! It’s perfect for very busy people under a time constraint in the kitchen, but who want a fresh salad every day. Makes a great Grab-n-Run Meal or accompanying a protein. Most impressive are the ingredients amazing shelf life that retains its flavor, texture, and vibrant colors long after preparation.

I too have made a batch for myself on a regular basis for quite some time. From it, I make a variety of different salads, wraps, stir-fry’s, skillets, soups, fillers, and toppers for chili, and even baked potatoes: just by adding an ingredient or two. In my favorite Bento Box. In a Garden Miso Soup, Tuna Tostada or Sonoma Style Wrap. Having it on hand guarantees that I eat a lot of good, clean, raw food all week. That I have a table ready vegetable side dish anytime I want. And it travels well. No fuss, No excuses. That the largest portion & main ingredient in some of my daily meals are packed with nutrient dense veggies satisfies me and

Her Green Majesty Salad Blend
This is a “Large Batch” Recipe. To be used in multiple dishes throughout the week.

1 bag angel hair cabbage
1 5 oz. box baby spinach and arugula
1 bag broccoli slaw
1 bag shredded carrots
1 bunch cilantro, clean, spun dry, leaves only
1 bunch watercress, clean, spun dry, root clipped
1 bunch scallions, cut, 1/2″ thick, on bias

In a large, food grade storage container with lid, combine all ingredients. Cover and store in fridge. Lasts up to one week +++

Toss with your favorite dressing, and or a little olive oil, fresh squeezed lemon juice and sea salt! Use this blend in multiple recipes and dishes throughout the week.

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Seriously delicious nut butter or nutella smothered, granola dipped apples.
This recipe was developed in 2010 for a Boise family I was fortunate to cook for: for many years! Everyone LOVED it! I suggest eating them immediately.

For lasting crunch, even after a few days in refrigerator, I suggest using a Paleo Style, Nut and Seeded Blend of Granola. Traditional oat and or cereal blends will soften after a day.

Serving Size: 6

6 Granny Smith Apples (cleaned, cored and halved)
1 large lemon, halved (for rubbing apples)
1 cup Nut Butter or Nutella (almond, peanut, cashew) organic only if possible
1-1/2 cups Nut and Seeded Granola! Paleo Blend or Your favorite (by a clean, healthy, naturally sweetened from your natural food stores cereal aisle and or bulk section)
1 X Lg. food storage container

Prepare Ingredients as suggested above.
Rub your apples flesh with your halved lemons (each halved lemon, rubs three halved apples). Put granola in a shallow dish. Have your food storage container available to start packing with your super cool, healthy snack.

With a sandwich spreader: smear an apple with a heaping Tbsp. of nut butter or nutella.
Dip your apple into the granola: then place in food storage container.
Store in refrigerator up too four days.

If making your own nut butter: use any combination of good, clean organic nuts like high fiber macadamia’s. Almond, cashew and or peanut. Maybe a little coconut butter. Make your own Nutella using toasted, skinned hazelnut’s (w’ a little cocoa & skim milk = nutella)! Yummy! I also use pears in this recipe. Pear and Almond are my favorite combo!

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Pet Food and Treats

This is a large batch recipe. Designed for a pair of Large Breed Littermates and or at Canine Birthday Party.

Mutt balls & Pup Cakes – use organic or clean, local veggie

2 lbs. raw, organic – ground chicken or beef (or natural, antibiotic & hormone free)
2 cups, steamed, organic, sprouted, short grain brown rice
1 cup, grated summer squash or zucchini
1 cup grated broccoli
1 cup grated green beans
1 cup grated carrots
1 giant handful chopped kale
1 sm. Bunch, grated parsley
½ cup grated celery

Prepare ingredients as suggested above. Using food processor, finely grate veggies. In a stand mixer, combine all ingredients. For Mutt balls, scoop 1-2 inch balls directly on a baking pans. For Pup Cakes, scoop directly in lightly oiled (using a clean spray oil is ok) muffin tins. Bake in preheated oven, 350 degrees F. for 20-30 minutes or until golden brown. Remove from oven… cool.

Store in airtight container and refrigerate up to 5 days or place in freezer bags for up to 6 weeks. Bone Appetite.

Frozen, Fruit & Nutty, Dairy Smoothie
1 well mashed banana
1 cup, organic, unsweetened, plain applesauce
1 cup pumpkin puree
I cup, plain, organic goats milk yogurt
2 T. organics, natural peanut butter (no hydrogenated fat)
Thoroughly blend or process all ingredients until smooth. Portion, one (1) ounce per each in a tiny paper Dixie cup and freeze until solid. Serve occasionally, supervised outdoors as a reward or to exercise gums.

Canine, Skin & Coat Saver, Frozen Juice Shot
4 organic carrots
1 organic beet (red or golden)
1 apple (seeded/no seeds)
1/3 organic, peeled cucumber
6 sprigs parsley
¼ cup, organic, frozen peas
¼ inch piece of ginger root
Juice all ingredients. Portion them in tiny, paper Dixie cups and freeze until solid. According to CJ, Poutine, “The Encyclopedia of Natural Pet Care, providing your pet is not allergic and or sensitive to the ingredients, small dogs are allowed 2 Tablespoons, two to three times a day. Dogs up too 50 pounds are allowed up too 5 tablespoons a day.